Easy Roast Chicken in White Wine, Garlic and Herbs with New Potatoes
Roast chicken is one of the most comforting things you can put in the oven, and this version is one I keep coming back to. Chicken pieces are roasted in a bath of dry white wine, garlic, Dijon mustard and fresh herbs, with new potatoes added to the pan to soak up all that sauce as it reduces. The oven does most of the work, and the result is tender, deeply savoury and delicious every single time.
I loosely based this on my all-time favourite roast chicken recipe, and the principle is the same: plenty of wine, plenty of herbs, and enough sauce to keep everything moist and flavourful as it roasts. Breaking the chicken into pieces rather than roasting it whole means the meat cooks faster and every piece wallows in the pan juices.
Why Chicken Pieces Work Better Than a Whole Bird
A whole roast chicken is beautiful, but jointing it first has real practical advantages. The pieces cook in about an hour, which makes this an easy weeknight option. Each piece sits in direct contact with the wine sauce, so the meat absorbs far more flavour than it would if you roasted the bird whole. The skin still crisps up beautifully and you get golden colour on every piece.
If you joint the chicken yourself, keep the backbone and any offcuts to make stock. If you would rather skip that step, ask your butcher to joint it for you, or buy a mix of bone-in, skin-on pieces from the shop.
Which Wine to Use
Use a dry white wine you would be happy to drink. You do not need anything expensive, but avoid anything labelled “cooking wine” as these tend to be salty and thin. A simple sauvignon blanc, chenin blanc, or unoaked chardonnay all work well. Verjuice is a lovely alternative if you have it and gives a slightly more delicate, less alcoholic flavour.
Which Herbs to Use
The recipe calls for a generous half cup of mixed fresh herbs. I use a combination of rosemary, parsley, thyme, and sage, which gives the sauce depth and a distinctly French character. Do not use dried herbs here. The quantity is based on fresh herbs, and dried herbs will not behave the same way in this amount of liquid.
Serving Suggestions
This is a complete meal on its own with the potatoes, but a simple green vegetable alongside is always a good idea. Steamed broccoli, green beans, or a mixed green salad all work well. The pan sauce is worth spooning over everything, so make sure you have good bread to mop it up with.
FAQs
Can I use chicken thighs instead of a whole jointed chicken?
Yes, and they work very well. Use bone-in, skin-on thighs and allow 8 large thighs for 4 people. The cooking time remains roughly the same. Avoid boneless, skinless thighs as they will dry out and will not give you the same result.
Can I use dried herbs instead of fresh?
No. This recipe is built around a large quantity of fresh herbs and the flavour is completely different with dried. Use fresh rosemary, parsley, thyme and sage, or swap in tarragon if you prefer.
What temperature is 200°C in Fahrenheit?
200°C is 400°F. This is a hot oven and the right temperature for roasting chicken until the skin is golden and the juices run clear.
Can I add other vegetables to the pan?
Yes. Carrots, parsnips, fennel, halved shallots, and sliced lemons all work well added to the pan at the start. Avoid soft vegetables like courgette or tomatoes, which will break down completely in an hour of roasting.
Can I leave out the Dijon mustard?
Yes. The mustard adds depth and a slight sharpness to the sauce, but the dish works without it. You can also reduce the quantity if you are not a mustard fan, using just a teaspoon rather than a full tablespoon.
Can I make this with verjuice instead of white wine?
Yes. Verjuice gives a slightly softer, less alcoholic result and works beautifully in this recipe. Use the same quantity as the wine.
How do I know when the chicken is cooked?
The chicken is cooked when the juices run clear when you pierce the thickest part of the thigh with a skewer or sharp knife. If you have a meat thermometer, the internal temperature should read 74°C (165°F). Do not rely on timing alone, as ovens vary.
Recipe – feeds 4 people
Roast Chicken in White Wine, Herbs and Garlic Recipe
Ingredients
- 1 large free-range chicken jointed into 8 pieces
- 700 grams 1½ lb new potatoes, cleaned
- 185 ml ¾ cup dry white wine or verjuice
- 125 ml ½ cup chicken stock
- 1 Tbsp Dijon mustard
- 4 cloves garlic crushed
- 30 grams ½ cup mixed fresh herbs, finely chopped (rosemary, parsley, thyme and sage)
- 3 Tbsp olive oil
- Salt and freshly ground black pepper
- 1 lemon sliced (optional)
Instructions
- Preheat the oven to 200°C (400°F).
- Place the chicken pieces and potatoes in a large, deep-sided roasting pan. Add the lemon slices if using.
- Whisk together the wine or verjuice, chicken stock, Dijon mustard, garlic and fresh herbs. Pour over the chicken and potatoes. Drizzle over the olive oil and season well with salt and pepper.
- Roast uncovered for 1 hour, or until the chicken is cooked through and the skin is golden. The juices should run clear when the thickest part of the thigh is pierced with a sharp knife.
- Serve with the pan juices spooned over, and a simple green vegetable or salad alongside.
Notes
A few more of my other favourite chicken recipes:
Roast chicken with orange & ginger
The best roast chicken wth wine, herbs and galic
Roast chicken & Italian sausage with herbs & orange
Creamy chicken with braised leeks & carrots
Roast baby chickens stuffed with pork & sage
One-pot chicken & rice pilaf with orange & spices
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That’s a delicious looking meal, love how easy it is to put together!
Yum, Yum!!
My most favourite combination…..chicken, white wine and herbs! Will try your variaotn with potatoes tonight!
Will send my newsletter soon and show you my herbs! c xxx
Such a comforting meal, love the roasted potatoes too!
I am making this recipe right now, looks so good!! I see some lemons in the pictures but I don’t seem to find them in the recipe .. Am I blind? Anyway, can’t wait to taste it .. Thank you!!
Yes, I was blind .. I saw it now that it was optional .. Sorry! 😉
this looks amazing just the way I enjoy cooking,your photography is perfect.
Chef Ernesto`
Thanks Ernest
HI Amanda – I hope you enjoyed the roast chicken 🙂
Lemons are in the ingredients list but not in the instructions. Did you cook them with the chicken or are they a garnish?
HI Dorothy – lemons are optional. I did use them (in hte pic) but I prefer them with out.
you can t in dutch ?????
700gm potatoes?
Hi yes 700gm potatoes
HI Yvonne – sorry I didnt understand the question?
@ Sue I had to convert the 700 gm to USA. 1 & 1/2 lbs of potatoes.
I have made this time and time again, and now it is requested by family all the time!
Hi Jeannie – that is so lovely to hear and thanks for letting me know
Hi! Great post. Think I can add some carrots to the pan also?
HI Sarah – definitely!
Love easy peasy one pot chicken dinners. Can’t wait to make this. Thanks!!
I made this for dinner last night and it was easily one of the best roast chicken dishes I’ve ever made. So easy. So delicious.
That is so lovely to hear Tracy – thanks for letting me know. Im due to make this again.
200F or 200 C. I’m in the U.S. And 200 for one hr doesn’t seem long enough.
HI TC – the recipe says 200C therefore its 200C 🙂
this sounds very like recipe I made for my husband .when we first meet 35 years ago . that recipe called for mushrooms and cream . lost the recipe ,still have the husband ! will try this recipe soon.
This looks Delish!!!! Definately going to make it… Soon!! But… What does 200C mean!!! Would that be 350 or 400 degrees.. Thanks.
Hi Sandra, in South Africa we are on the metric system so 200 celcius is 400 F. I have a conversion chart on my site if you ever need to check 🙂
Making this as we speak. I am doubling the recipe and added some whole mushrooms as well. Cant wait to taste it, loos VERY promising! Thanx for the recipe.
Hi Kasandra – I hope hte mushrooms work well, I tend not to do chicken with them, but will be intersting to see.
I don’t see a printer-friendly way to print this recipe. Am I missing it?
Hi Tami. no I dont have a printer widget on my site. If you copy and paste into a word doc that would be the best way. thanks
sam
Made this last night and it was delicious!! My herbs of choice were parsley and tarragon. Wonderful flavors!!! Thank you!
Imn so glad you enjoyed it Katie 🙂
This recipe is out of this world! Thank you!
Im so glad you like it Marthe. Its a regular one around here.
Hi Sam, I made this roasted chicken last night and it was amazing! I add a couple of chillies to the sauce for a spicy touch but apart from that followed the recipe step by step.
Can’t wait to eat the leftovers today 🙂
HI Val, thnaks for letting me know and glad you enjoyed it. The chillies sound amazing.
Sam
Hi Sam,
Love this so much! Today I made 2 very small Cornish Hens total weight about 3-1/2 lbs, cut in quarters.
Made them with colorful tiny potatoes and rainbow baby carrots spread around the hens…. SOOO DELICIOUS.
Thank you for this wonderful dish!!
Dale, from Golden, CO., USA
HI Dale – I am so pleased to hear you enjoyed it :))
I confused by the 1/2 cup of seasonings/herbs. So you add “a little” of each of the 4 seasonings to make 1/2 cup. Seemed like a lot.
I don’t get this recipe, 200 seems too low. I cooked it for 90 minutes at 200 and the chicken was at 120 degrees. I raised the temperature to 300 and after 2 hours it was at 145. I know my oven is correct. When I look at other roast chicken recipes, I see temperatures much higher than 200 except for recipes taking four hours. I’m at 2.5 hours and almost there.
HI, The recipe is in Celcious. 200 C is = to 400 F and is a hot oven.
Unfortunately, I figured that out after I posted but before it finished. I will be more vigilant next time.
I added parsnip, I just love roasted parsnip with my roasts. I am cooking it right now, and smells amazing.
HI Kaye – that is lovely. I also love roast parsnips
Do you think this would work with chicken thighs instead of a whole chicken? Thx!
Hi Lisa – it definitely would work well with thighs. Just use bone in/ skin on and 8 large thighs.
Thanks
Sam
Made a 1/2 recipe, using full amount of sauce ingredients. Added several halved carrots for the last 1/2 hour. Divine. Do not skip the lemon slices!
Thanks for the comment Amy, Im so glad you enjoyed it. I also like it very saucy and carrots are great
Is the half cup of herbs fresh or dried? Can it be dried?
HI Kat yess its fresh herbs and No dried herbs won’t work with this recipe. Must be a mix of herbs as I mention in the blog post
This recipe is a must to try and it is on the menu for this evening but with skinless, boneless chicken breasts. I live in Northern Alberta so fresh herbs this time of year are not really an option – I grow and dry my own and use half the amount called for fresh. I think it will work – I will probably use Persian Lime infused olive oil instead of plain as well. I wish I had access to free range capons – sigh.
Honestly, this was one of the most delicious roast chicken recipes I have ever made! It was also so easy! I will definitely be adding this to the list of dishes that I teach my children to make.
Hi Kristen, I’m so glad you love it as much as I do and thanks for letting me know. Sam x
I’m not really a mustard eater wondering if it would taste as good without it? Or if I could use chicken wings instead of a whole chicken with potatoes. I wanna make this tomorrow also what white wine is best?
Hi Laura, I wouldn’t use this recipe for wings. Wings need to be cooked dry to get some texture on the skin. The recipe would be fine without the mustard but better to use chicken pieces or a whole bird. Any dry white wine